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5 from 2 votes

Miami Chicken Burrito Bowl with Cilantro Lime Quinoa

Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Servings: 4 servings
Calories: 300kcal

Ingredients

  • 16 oz boneless skinless chicken breast
  • 1/2 cup dry tri-color quinoa (90 grams)
  • 1 cup cherry tomatoes, halved (150 grams)
  • 1 cup frozen corn kernels (120 grams)
  • 1/4 cup pickled red onions
  • 1/4 cup chopped cilantro divided
  • Juice of 2 limes divided
  • 2 cups shredded lettuce (80 grams)
  • 5 tbsp plain non-fat Greek yogurt (2.5 oz)

Adobo Citrus Marinade:

  • 3.5 oz San Marcos chipotle peppers in adobo
  • 1/2 tbsp olive oil
  • 1/2 tbsp honey
  • Juice of 1 orange
  • Juice of 1 lime
  • 2 cloves garlic minced

Instructions

  • Mix marinade ingredients and pour over chicken in a Ziploc bag. Marinate for at least 2 hours in refrigerator.
  • In a small bowl, mix Greek yogurt and juice from 1/2 of a lime. Set aside in refrigerator.
  • Cook quinoa according to package directions. Mix in remaining lime juice and 2 tbsp chopped cilantro. Set aside.
  • While quinoa is cooking, grill chicken breast until cooked through (mine took about 10 minutes at 375 degrees on my George Foreman).
  • Layer quinoa, lettuce, tomatoes, corn, pickled red onion, remaining cilantro and chicken in a bowl. Top with lime/yogurt dressing and serve. Add avocado if desired (not included in nutrition info).

Notes

Pickled Red Onions:
  • 1/2 of a medium red onion, cut from stem to stem, then sliced
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1 tbsp Truvia baking blend
  • 1 tsp sea salt
  • Directions: Bring water almost to a boil, then mix in sugar and salt. Add apple cider vinegar and pour over sliced onions in a resealable jar. Refrigerate for at least 24 hours before serving.

Nutrition

Calories: 300kcal | Carbohydrates: 32g | Protein: 30g | Fat: 5g | Cholesterol: 72mg | Sodium: 151mg | Potassium: 167mg | Fiber: 3g | Sugar: 8g